# Tomato and Fennel Dal - Made In

This rich dal from Chef Anita Jaisinghani is made with yellow split lentils and gets both sweetness and depth from the addition of tomatoes and fennel.

Dal, or cooked lentils or beans, is the quintessential stew of India. There are dozens of lentil varieties from the yellow moong, to the orange masoor, to the hearty black urad. There’s no “right” way to prepare them either—most regions, and families within each region, have their own special preparation. Some versions of dal are soupy and light like a broth flavored with tamarind, tomato, or coconut. Others are thick and chunky like a stew, with caramelized onions, butter, and heavy cream.

This simple dal, courtesy of Chef Anita Jaisinghani of Pondicheri in Houston, uses yellow moong dal (split yellow mung lentils), which are quick to prepare and easy to digest. It makes a beautiful and filling meal in your Dutch Oven. Chef Jaisinghani calls for curry leaves and Kashmiri chile powder, both of which can be found at specialty spice stores or Indian markets.

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URL: https://madeincookware.com/recipes/tomato-and-fennel-dal